SCAA cup test

According to the SCAA standard, the cup test baked beans should be medium baked (see SCAA Baking Swatch 55), the cup test sample baking time should be between 8-12 minutes, can not be scorched, or there is a focus. Cool quickly after baking and keep airtight in a cool place. Place for at least 8 hours after baking, but cup testing must be carried out within 24 hours after baking. In other words, when the beans are baked at 12:00 at noon, the cup test time should be between 8pm that day and 12:00 the next day.

Usually, the cup test should be carried out within 15 minutes after grinding the baked beans. If the cup test cannot be carried out within 15 minutes, it should be covered with a lid first, but should not be placed for more than 30 minutes after grinding. Grinding particle size: 70%, 75% of the particles must pass through the American standard sieve 20. Prepare 5 cups for each group to test its evenness. When testing samples in grinding cups, 6 cups of samples of the same weight should be prepared, 1 cup should be used to wash beans, and 5 cups should be tested.

According to SCAA's research and standards, 8.25g ground coffee powder + 150ml of 93 degrees Celsius hot water + standing for 3 to 5 minutes (usually 4 minutes) is the best balanced extraction. The weight of the coffee powder used can be appropriately adjusted according to the specific volume of the cup. If the cup volume is 180 milliliters of water, then you can use 9.9 grams (about 10 grams) of coffee powder. When the coffee liquid temperature drops to 71 degrees Celsius, it can be tested by sipping cup.